Big Red "Great White" Deba

Big Red Knives has westernised the traditional Japanese Deba with a double-bevel blade (suitable for a wider range of cutting and chopping styles as well as ambidexterity) and a more durable edge. Traditionally the Japanese Deba’s blade thickness and height was designed for it to chop small fish bones when preparing and filleting fish. However, for the Aussie culture this element can be translated to having more strength behind each cut when preparing thicker proteins such as lamb chops and splitting that giant rock lobster! Of course, starch-based vegetables like sweet potatoes and pumpkins are no match for this knife either! A great predator, and a great all-purpose.

To learn a little bit more about this kitchen allrounder, have a look through the blogs below. We will be adding to this section frequently, so make sure to check in from time to time to find handy tips, recipes and more...